Creamy Chicken Manicotti
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
34
Spice
39
Sweetness
32
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 cup
Butter3 tbsps
All-Purpose Flour1 tsp
Salt2 cups
Whole Milk1 cup
Cooked Ham (chopped)1
Egg Yolk1.25 cups
Grated Parmesan CheeseDirections:
1
Preheat oven to 400 degrees F
2
Cook pasta according to package directions
3
Drain and rinse with cold water; drain and set aside
4
For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown
5
Stir in flour and salt
6
Add milk all at once
7
Cook and stir until thickened and bubbly
8
Remove from heat; set aside
9
For filling, in a medium bowl combine Grilled & Ready(R) Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese
10
Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish
11
Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti
12
(Or carefully spoon about 1/3 cup of the filling into each shell
13
) Arrange the filled manicotti in the baking dish in a single layer
14
Pour the remaining sauce over the manicotti
15
Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce
16
Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through
17
Let stand 5 to 10 minutes before serving
18
If desired, garnish with a sprinkling of ground nutmeg and parsley